Benjamin Miranda owns roughly 1.5 hectares of land in the village of El Cielito, Santa Barbara. The extremely high elevation of his farm, combined with the volcanic soil in the Montecillos mountain range, makes for an incredible coffee.
As a producer, Benjamin Miranda epitomizes many of the values Coava is most proud of as a company. Benjamin is not just committed to maintaining the high level of quality he has become known for, but is always looking to improve his crop. Since our relationship with Benjamin began almost a decade ago, he has rebuilt the small mill station he owns so that he can depulp his coffee prior to transporting it to the local dry mill and has even installed his own drying beds.
Benjamin pays attention to the details because he takes his harvesting, milling, and drying seriously. He is currently working to slow drying times to further improve cup scores. The beans, picked from 15-20 year old catimor and bourbon trees, are fermented for 12 hours and left to dry on covered beds for 5 days.
Enjoy Benjamin’s coffee knowing he has poured his heart and soul into it. Look for rich, sweet notes of caramel, bakers chocolate, plum, and honeysuckle in this wet-processed coffee.
1575 - 1650 Meters
Rich / Chocolatey